{"version":"1.0","provider_name":"GERO","provider_url":"https:\/\/www.gero.lu\/de","author_name":"abigail.menem@gero.lu","author_url":"https:\/\/www.gero.lu\/de\/author\/abigail-menemgero-lu","title":"Culture gastronomique en institution","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"OEB9erUV4G\"><a href=\"https:\/\/www.gero.lu\/de\/faq\/culture-gastronomique-en-institution\">Culture gastronomique en institution<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gero.lu\/de\/faq\/culture-gastronomique-en-institution\/embed#?secret=OEB9erUV4G\" width=\"600\" height=\"338\" title=\"&#8222;Culture gastronomique en institution&#8220; &#8211; GERO\" data-secret=\"OEB9erUV4G\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.gero.lu\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"S\u00e9minaire 2 jours Fran\u00e7ais Dominique Thiriet &nbsp; Sensibiliser le personnel de la cuisine, de l\u2019h\u00f4tellerie ainsi que le personnel soignant sur la diversit\u00e9 des t\u00e2ches li\u00e9es aux repas. La culture gastronomique est un concept int\u00e9gratif d\u2019accompagnement de la personne \u00e2g\u00e9e. La cuisine est autonome, mais en m\u00eame temps elle fait partie int\u00e9grante des domaines soignants, [&hellip;]","thumbnail_url":"https:\/\/www.gero.lu\/wp-content\/uploads\/2021\/08\/gettyimages-1135289130-2048x2048_RET-1.jpg","thumbnail_width":1227,"thumbnail_height":802}